Quench MagazineBeef and Pasta Primavera(1993 National Beef Cook-Off Recip | Beef | Quench Magazine

Ingredients

• 1 lb Boneless beef top sirloin
• 8 oz Uncooked bowtie or rotini Pasta
• 1 tb Olive oil
• 2 Cloves garlic, crushed
• 1/4 ts Salt
• 2 1/2 c (8 ounces) frozen vegetable Mixture, defrosted
• 1/2 c Ready to serve broth
• 1/4 ts Crushed red pepper
• 1 1/2 c Cherry tomatoes, cut in half
• 1/4 c Lightly packed fresh basil Leaves, thinly sliced
• 1/4 c Freshly grated Parmesan Cheese